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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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April 13 2013

10 Tips for Making the Best Coconut Butter Ever

By Worker Bee
122 Comments

Coconut ButterServings: 1 to 2 cups

Time in the Kitchen: 10 to 20 minutes

You don’t need a recipe for coconut butter. After all, coconut butter only contains one ingredient: coconut. And to make coconut butter, you only do one thing: blend. What you do need, are these 10 no-fail tips for making the best coconut butter ever.

Tip #1: Buy unsweetened, dried coconut, either shredded or flakes. The flakes often turn into a smoother butter than shredded coconut does. Do not use desiccated, sweetened, reduced fat or fresh coconut.

Tip #2: Both a food processor and a high-powdered blender (like a Vitamix) can make coconut butter.

Pros of using a food processor: It’s easier to make smaller batches in a food processor and you don’t have to scrape the sides down much. It’s also easier to scrape the finished butter out.

Cons of using a food processor: Takes longer and sometimes the butter isn’t quite as smooth.

Pros of using a high-powered blender: Takes a shorter amount of time and can result in a smoother butter. You can make larger batches, but should add the coconut flakes a few cups at a time as you blend.

Cons of using a high-powered blender: You have to scrape down the sides/push the flakes down more often. Some blenders get really hot and burn out if too much coconut is added at once. It?s harder to remove the finished butter.

Tip #3: Put at least 4 cups (or 7 ounces/200g) of coconut flakes/shreds into your food processor/blender. Less than that and it’s hard to get the right consistency. This will make between 1 to 2 cups of butter.

Ingredient

Tip #4: Be patient. The coconut needs to be blended for 15 to 20 minutes in a food processor and half that amount of time or even less in a blender.

Step 1

Tip #5: Stop and scrape down the sides of the machine as needed if the blade isn’t catching and blending the coconut.

Tip #6: The coconut will go through three stages on its way to turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, then finally turn into a smooth, thick liquid. The finished butter will seem runny, but when you taste it the texture will be like thick, sticky, slightly grainy peanut butter.

Step 2

Step 3

Tip #7: Pour the butter into a glass jar and let it cool to room temperature so it has a solid but spreadable consistency.

Tip #8: Cover the jar with a lid and store at room temperature. There is no need to refrigerate coconut butter.

Tip #9: Warming the coconut butter up just slightly (10 seconds in the microwave) makes the texture smoother and softer.

Tip #10:  Enjoy the flavor and health benefits of coconut butter in a million different ways. Eat it with a spoon or blend it into coffee and smoothies. Add it to curries. Mash it into roasted vegetables. Spread onto pancakes. Dip dark chocolate into coconut butter for dessert. Combine it with almond butter.  Flavor it with sea salt, cinnamon or vanilla.

One taste and you’ll immediately realize that its incredibly rich texture and intense flavor sets coconut butter apart from other forms of coconut. If you love coconut, watch out. This stuff’s addictive.

Coconut Butter

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122 thoughts on “10 Tips for Making the Best Coconut Butter Ever”

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  1. Oh, thank you Mark! You read my mind! I live in a small town with no access to coconut butter, but I can buy coconuts!:)

    1. I wouldn’t. It’s too small, for one thing and the for another, the motor just isn’t powerful enough. It’d probably burn out in very short order.

    2. Hi, I used a hand blender, I think mine was a KitchenAid, which isn’t super powerful, like this one here http://www.kitchenaid.com/shop/-%5BKHB1231ER%5D-401088/KHB1231ER/
      It took about 10 minutes and I used about 1 cup of shredded coconut and mine turned out great. I don’t see why a bullet wouldn’t work, you might have to remove the container to scrape more etc. If you have a hand blender just use that and it will be less clean up.

    3. I used my nutribullet and it worked AWESOME, I used the milling blade, and did 10-20 second pulses, only took a few before it was nearly totally smooth liquidy yum.

    1. The store bought stuff stays good forever, so I suspect this will too. Or at least… hmm… how long does it take me to eat? Six months maybe… 🙂

  2. I’ve made in in a magic bullet I just let it run for a while stopped and scraped down the sides and repeat a few times and voila coconut butter 🙂

  3. Sounds like heaven!!! I’m drooling just reading about it. I’ll be pulling out the Vitamix to make a batch today.

  4. It’s gonna taste great, but it really is much easier to just go buy a jar of the stuff. There are a lot of high quality brands out there for a decent price.

    1. It’s only a decent price if a) you can get it anywhere in your city and b) you don’t have to travel 30 minutes to get it.

      1. Also when it’s not thrice the amount you pay for the coconut flakes to make the same amount yourself….. Six bucks makes twenty ounces for me. It costs me fourteen dollars for a sixteen-ounce jar of the manufactured stuff.

  5. It is the same technique I use to make butter out of cream.

    I wonder what is the physical / chemical process that makes both coconut and milk become butter after long processing, does it matter the fact that both are saturated fats?

    1. Don’t think they are the same process. W/butter, you are getting the fat to precipitate out of solution w/the whey. W/coconut butter, you are grinding the coconut into a smooth spread.

  6. I love this stuff, but it is incredibly nutrient dense. If I start eating it by the spoon, things can get dangerous.

  7. What’s the difference between dried(recommended) and dessicated (not recommended)?

    1. Dried coconut is moister and in larger pieces than desiccated coconut, which is grainy and dry and (nearly) impossible to blend out.

      1. I just made coconut butter not even 5 minutes ago with dessicated coconut and it worked absolutely fine. It was done in less than 3 minutes in my blender. SO simple and much better than buying, MUCH cheaper as well!

  8. Pour the liquid into candy moulds and set in the fridge for coconut candies!

  9. >> Buy unsweetened, dried coconut, either shredded or flakes.

    Why not use a whole coconut?

    1. I’m guessing because you don’t want the water content as well, otherwise you’d end up with coconut mush as opposed to butter.

        1. There is still moisture in the raw undried coconut that would make the butter to moist.

  10. Great post. Nice to have the know how.

    Warning:

    1) According to Artisana’s website, coconut butter made with coconut only (like this recipe) has 7g carbs and 186 calories in a serving of 2 tablespoons.

    2) It’s easy to eat more than 2 tablespoons of this stuff because it’s tastes divine and has a really nice mouth feel (think sweet and fat combined into velvety smoothness).

    1. Really? I find I can only eat a tablespoon before I feel ridiculously stuffed. A little of this goes a long way, for me anyway.

    2. According to the USDA’s National Nutritional database, 66% of the carbs in coconut flakes is fiber, so the net carbohydrate amount is lower than you think.

  11. In parts of Florida at least, Wal-Mart has a Jamaican section with Grace brand “Pure Creamed Coconut” imported from Sri Lanka and supposedly made only from coconut. The lower-melting parts of the oil separate from the rest so that one gets a plastic packet with a lump of very firm paste swimming in liquid oil. I have used this only in curries so far along with coconut milk, and now I wonder whether I can try using it in the ways suggested here although I suspect it’s rather different from coconut butter.

    1. that stuff’s my new favourite snack. chisel through the paste layer with a spoon, eating along the way until you break into the fat. then you get spoonfuls of both parts. i can eat the whole box in maybe three sittings.

  12. That looks pretty easy! Is it possible to buy unflavored coconut flakes?? I know I can buy unflavored coconut oil (although it still has a tiny bit of a taste, but it’s actually pretty good)… I just cannot STAND the real coconutty flavor.

  13. Be careful; if you eat too much at one time, it is very powerfully laxative and can cause tremendous gripe.

  14. This sounds so good! I just don’t know if I can get these incredients in the UK. We have dessicated coconut which I can see wouldn’t work, and creamed coconut which comes in a solid block, but not dried. Maybe it would work with that?

    1. creamed coconut and coconut butter are the same thing (most of the time) I buy it in packets sometimes and the oil and the drier part of the coconut separate, but if you warm them gently they will re-combine to make it like the coconut butter as described above. Also if you combine coconut butter, coconut oil, cacao powder, stevia and pure vanilla essence and pop in the freezer you have the base for a really yummy chocolate. You can add any other extra’s to it you want.

    2. Rosemary – I’m a bit late, but I have found ‘Toasted coconut’ in Holland and Barrett. It’s dried, not desiccated (and no preservatives).

    3. Rosemary, in our local health food shop you can get flaked coconut. The brand is called The Health Store. It works a treat! You can also get a whole variety of coconut flakes or chips on Amazon.co.uk.

  15. I must say I have never tried, or really even heard of coconut butter, but I love coconut and this sounds absolutely delicious. I can remember as a teen I used to buy fresh coconuts and break them open. At the time I drained the juice instead of drinking it but I addicted to peeling out the fresh coconut and eating it. This is definitely a recipe I will have to try…(remembering not to use fresh coconut. Thanks for posting!

  16. Love the stuff! I get mine from Nutco. It comes in a rectangular box, 200 grams each, and it’s like 1,20 euros a block. I love it just in pieces as a quick/tasty energy source, or I add it to fried chicken so it formes a kind of paste around the chicken. Try it, it’s awesome.
    The separated oil is way cheaper than coconut oil from another source. I just use the oil for frying. It’s also a good thing for me to not open a new package until both the oil and cream are used; I’ll eat them more gradually. (:

  17. I might have to start trying different combos and see what works with coconut butter for flavor ….. herbs and spices wise.

    Fresh coconut is awesome drinking the water then cracking it open and eating he flesh….

  18. What is coconut rich in?
    I’ve been having coconut and the water inside the coconut for years, this routine has been passed down the generations.
    But I have always wondered about the nutrients!

  19. My home tends to be warm and coconut butter tends to separate. Should I still keep it at room temperature or store it in the fridge?

  20. Ooooo! Going to have a bash at making this next weekend!! Just hope my blender doesn’t die a sad death!

  21. I just made my first batch. I’m in heaven. I swirled some through my chia that I’d soaked in home made chai. Delicious. Thanks Mark for the excellent info. Very user friendly. The images helped a lot. I’m on day 4 of the program and loving it. I haven’t eaten this well for so long. I’ve been a chronic dieter, counting kilojoules, low fat, blah, blah.

  22. Do you need a dry blade for the vitamix? What speed are you setting it at?

    1. Bryan, I’ve made mine with the regular vitamix container..no need to use the dry blade (grain) container.

  23. When I made this after it cooled, it became as hard as a brick….what did I do wrong? and how can I fix it?

    1. You didn’t do anything wrong, your kitchen is just cool. The coconut butter will soften up when it warms. I usually use a butter knife to break it into chunks for eating.

  24. I have been using coconut oil for almost everything since its very healthy. Gonna give this a go. Thanks Mark

  25. Anybody try using an Omega 8004 nutrition center to make this? It can make nut butters. Im willing to give it a try.

    1. Yes I have. Drain the water out of ‘old’ brown coconut before cracking open. Then peel the flesh to remove the brown ‘skin’ . Pass through the juicer. The cream that collects put in a container and then in the fridge. It turns into a solid white block that looks exactly the same as in the pix. I wasn’t expecting this as I usually use the cream directly in smoothie so was first time I had stored it. Also, I added water to the pulp that came out as by product then ran it through the juicer again. Stored this milk sseparately (it didn’t solidity) and used in a shake. Still tasted amazinglu delicious.

  26. What did I do wrong? I blended and blended, and it is now hard as a rock. ?

    Jeanette

  27. I’m obsessed! This is honestly the yummiest stuff ever, and so easy. Not to mention I saved over $10 a jar of coconut butter by making it myself. Huge thanks!

  28. You can use brown coconuts but you have to dry them for 10-12 hours. Store bought flakes dont have enough fat.

  29. Why not just eat unrefined organic coconut oil which is a solid butter consistency at room temperature.? I just spread it on bread and it is delicious. Be sure to get “unrefined” as it has that coconut taste. It is delicious and very healthy.

    1. I have coconut oil and just made the butter. There is no comparison. You can eat the butter by the spoonful like peanut buttter but the oil is not very palatable. Unless you can tolerate lard by the spoonful you probably won’t like it.

  30. Microwave??
    Microwave?? !
    Please tell me you didn’t say Microwave!
    Love the coconut butter idea, however……but don’t desecrate it in the microwave after making such a lovely thing! All its atoms will be confused and won’t know what to do inside your body!
    🙂

  31. Anybody know the shelf life of this freshly made coconut butter at room temperature and in the fridge? I ask because fresh coconut cream goes bad in less than a week and it doesn’t freeze well.

  32. Thanks Mark for a very detailed tips!

    It’s very hard to find shreded coconut here in Singapore, but I’m lucky to have lots of fresh one, young and old coconuts. Bought 2 whole coconut at $1.50 (make sure it’s old/mature coconut), shred them with food processor, dried in oven at 75 deg. Celsius for 2 hours, then blend in food processor. It only took 2-3 minutes to until it melts to perfection. So sweet and damn good!

  33. I bought plain coconut flakes for 50 cents a pound a while back (a pound of dried coconut being approximately the size of a human child) and just made this and dear god…what. What. There is no way. There is no way that is just coconut. I don’t even like coconut, and I was out there in my kitchen literally licking my blender for the delicous coconut goodness. It’s actually BETTER unsweetend than in candy/cookies/whatever.

    Witchcraft. *Witchcraft*.

  34. I only have access to desiccated coconut right now. Do you think adding water or coconut oil as a form of moisture would help make a good butter? I’ve tried making coconut butter with the desiccated coconut in the vitamix, but it wasn’t a good experience. Even after a VERY long time, it remained very grainy and only slightly liquid. It dried rock hard and I wasn’t able to use it. Any input is greatly appreciated :)!

  35. I just made mine in the vitamin and due to the hear caused by the blade it turned a tan color. It did finally get to a liquid consistency and I have it cooling now. Hope it still tastes good, although I feel like it may be cooked coconut now.

    As a positive side effect, the house smells great.

    Jim

    1. Hi, I am making mine in the vitamix, I blend on high for about 1 min at a time while pushing the sides down and smoke starts to come out of the jar. I have repeated this process like 10 times. Like Jim, it is turning a tan color, and the house smells wonderfull. But it is still not liquid? What am I doing wrong?

      I am using red mill shredded unsweetened coconut

      1. I did the same thing. Ended up with toasted coconut crumble, still really tasty, but not coconut butter. I can sprinkle it on salads or desserts. I think the Vitamix gets too hot, so maybe necessary to use lower settings. I think I’ll try again with my hand blender.

    2. Hi Jim! I’ve made this a few times over the last few months with great results but today I had the same problem you had. I dumped the first batch and thought maybe it was because I used flaked instead of shredded coconut like before. But my second batched, using shredded, cooked as well. I’m almost worried my Vitamix has a problem since I’ve had great results in the past. I wonder if anyone else has dealt with this and found a solution.

  36. how does dried coconut chunks affect the texture? i would like to use home dehydrated coconut chunks instead of storebought coconut flakes/shreds. but i LOVE dehydrating and i have 11 jars of dried coconut chunks, about 1″ chunks. i can use the chucks for other things so i would love more info before i risk a test drive in the kitchen.

  37. I tried making the butter from home dried coconut shredded in my kitchen.. well the African sun dried it a little too well…. Now I have slightly brown (like burnt) coconut chips… Are these still going to work? stores don’t sell coconut chips here. So I have to make mine from whole coconuts.anyone tried this before?

    1. @ Nelson, I’m sure it will still make coconut butter. I live in Nigeria and I don’t have access to stores that sell dry coconuts flakes. So I made mine from the scratch using my dehydrator to dry them out. Blended them with a powerful blender and it turned out amazingly delicious!!!!!!!

  38. Hi – Just wondering whether coconut butter is the same thing as coconut manna?? I love the stuff and buy it in the UK which is pretty expensive. If I can make it myself I definitely will!!

  39. I agree that coconut butter is healthy and delicious, howevever, I read on your article a suggestion to warm up butter in microwave. If we are promoting health here, why suggest using a microwave?

    While it is convenient, it is not the highest healthy way to perform the task. You can simply heat up water on the stove or a hot plate and put the amount of butter you want heated up in a glass bowl and but the glass bowl in the heated water. Or suggest using a toaster oven instead.

    Kind Regards.

  40. One can actually make coconut butter from fresh coconut. There’s a great video I found in which a presenter shows how to make both butter and oil. It’s in Spanish but has English subtitles.

  41. I really appreciate the great tips from everyone. Has anyone tried blending coconut oil with coconut flakes or shredded coconut to make a coconut butter like spread? Would love to hear their results and proportions if it worked. Much mahalo.

  42. Please, I need a quick answer: how powerfull would a food processor have to be to do that? I’m about to buy one but I just cannot tolerate the idea of it not being able to do this! One of the ones I am consider has 750 watts, the other has 1000 watts. How much of a difference would it be? Would I be able to do it? Oh and, once I am asking, is 750 watts too lame? It sounds kind of weak to me, once a Vitamix r stuff has like 1500 watts!

    Thank youu very much, bless ya haha

    1. Get the 1000watts processor. I use a 1000watt blender and I got great results from it.

  43. You say not to use dessicated coconut. I assume there needs to be some moisture for outcome? I’ve checked several grocery stores and all they seem to carry is sweetened shredded/flaked and health food stores either sweetened or dessicated. Thanks!

  44. Does anyone know how long unsweetened coconut flakes bought from a bulk whole foods grocery would last? I have some in my cupboard I bought about a month ago and have run out of uses…was thinking of trying the coconut butter…even though I sadly just paid $10 for a jar but, wasnt sure how to tell if the coconut flakes were still good!

  45. Rosemary, desiccated means to remove the water from something or to dry it.

    I just found this page and in the spirit of “try it and see”, I made a batch of butter from desiccated coconut. My Kenwood food processor managed it in less than 15minutes.

    As a UK based vegan I come across the American / UK language barrier all the time. Having searched for months to find canola oil I discovered that we call it rapeseed oil!

  46. tropical traditions is by far the best place to get all your coconut needs.

  47. I just made this recipe using a Vitamix blender. Beware, processing time is super fast! 20 minutes? I just turned my coconut butter into hot soup using this machine on high for 1 minute. I’d suggest a setting of 7 or 8 for one minute or less.

  48. I like to make whipped coconut cream using the cream out of canned coconut milk, but I dislike using canned foods. I have tried making my own coconut cream using coconut butter, but it didn’t work. Has anyone been able to do that?

  49. I’ve been making it in my Thermomix with the temperature set on 37 degrees Celsius which helps keep it liquid, and I’ve also been able to make it from dessicated coconut.

    It would probably work from a fresh coconut if you peel it, mince it, squeeze out the water and dehydrate the pulp first – otherwise you’ll end up with coconut milk/cream.

  50. I buy coconut butter in blocks here in Europe and use it for cooking, frying mostly. I can’t imagine eating chunks of it like a snack… it is healthier than most fats… but it is still fat! so should be eaten moderately… just my opinion

  51. Where can I find coconut that is not desiccated or how can I tell?

  52. You said: Tip #1: Buy unsweetened, dried coconut, either shredded or flakes. The flakes often turn into a smoother butter than shredded coconut does. Do not use desiccated, sweetened, reduced fat or fresh coconut.

    If desiccated coconut is dried when I need to used ‘dried coconut’, I am a little confused. Dried or not dried? TIA!

  53. Sounds simple enough, but you say not to use dessicated coconut. Doesn’t dessicated and dried mean the same thing? Will definitely give this a try. Thanks.

  54. hi..made this with store shredded coconut but the taste its a bit..i dont know..leaves this feeling in my tongue liek the feeling of shredded coconut….i cant explain it…can i add some honey or vanilla or sth?or maybe i should try and find coconut flakes???or maybe thats the feeling we get from this coconut buuter???

  55. I just did this in my highly regarded Vitamix and it took some time and patience and cost me a spatula trying to keep the mixture in the blades. I had to add the whole package of shredded coconut to get enough to blend and stop scrape it down. It paid off in the end. After picking out the spatula pieces I had a peanut butter like mixture that was much more delicious that I expected. Using a red spatula made it easy to pick out the pieces! I now prefer coconut butter over all others but lost some respect for my Vitamix.

  56. I’ve read that it loses the healthy benefits in high heat but surely has to be better than some frying oils.

  57. LOL. Never put a spatula in any blender when it’s turned on. I’ve found this works best when I put in a pound of coconut chips.

  58. I made coconut milk , can I use the coconut that I used for the milk? Or that one is only good for the coconut fluor? Help!

    1. Hey 🙂
      I saw the comment on my email (once I’ve commented once) and thought I might be able to help, once you probably wouldn’t get an answer otherwise 🙂
      The coconut that’s left (after making coconut milk) is like defatted coconut, which is why I would say it won’t work properly – coconut butter sounds like it needs to be ‘fatty’ and defatted coconut flakes don’t work either. I think it’s only good for coconut flour… But that’s what I think (although I’m pretty sure it is like that).
      Hope it helps!

  59. MIne came out almost toasted. lite tan not white. and grainy

  60. Awesome tips are all of these.
    If you crave for a perfect breakfast? To give you a variety in your food Coconut Butter is here for you. Spread it over your toast or enjoy with fruits, it is surely going to taste different every time.The best part is you can enjoy the Coconut Butter without keeping a check on calories

  61. Hi,….
    Was given a ninja blender just today, sped home on a bicycle carrying the blender, washed the blender soon as arrival to home and commenced to blend pre shredded coconut in a bag that I’ve had in fridge (awhile) with the intention to make coconut butter for 1 purpose. The purpose I’ll explain simply to add coconut butter as a sweetener and or creamer for coffee. I’m gonna try not go on and on but to refresh my memory I googled up and clicked the link for here and glad I did, I noticed you mention blender will process flakes quicker then a processor but my shreds or flakes were a tad dry from sitting in fridge in an opened bag that I opened and was eating the shreds trying to consume the product before it went bad? As it turns out meanwhile as shreds in blender were just not blending I added tad bits of water and used a fork and gently pushed the coconut downwards probably five times a minute till I got it to blend without using fork to push it as well I would shake and tap blender during blending to make the dry shreds go down too.
    All in All I started with about 3 cups shreds, used about 1/2 cup H2O a little at a time, and put about 1/2 cup of the end result (coconut butter) into coffee I was brewing, leaving at least another 3/4cup. -to- 1cup coconut butter for my future coffee, saying bye bye to cane sugars and creamers from a carton, now I will go on and on????? Used to be hard to make perfect coffee unless black. This has to be the best coffee I am drinking as I type, as I got to last sips of coffee using large cup holds 2 or more cups worth I notice lots of coconut bits on bottom and not flavorful as from the bag, so I may try a strainer to strain the bits and retrieve only the milk? Or start with fresh flakes and use coconut milk instead of water to thin out the dryness? I am happy as a fish in water with the results otherwise

  62. We made many batches successfully in the food processor, using just shredded coconut from the bulk bin at our local organic food store. The last few times however, it won’t liquefy, even after 20-30 minutes. It just becomes finely ground coconut. The only thing that’s changed is the ambient temperature, which is 80-90F in our kitchen in the summertime. Could this be the problem?

  63. I have a few recipes I’ve been wanting to try that call for coconut butter, but I haven’t been willing to shell out the $$$ to buy it. I first found instructions on another site that suggested a high-speed blender would only need a minute or two to covert shreds into butter. Twenty minutes later, I had a grainy mess. I started searching again and found this post. The tips are great! I wish I’d read it before I started.

    One tip I found on another page that help my batch get from mostly grainy to almost smooth was to add a little coconut oil. I added about 2 T coconut oil to 8 oz dried coconut and it helped immensely!

  64. I’m just curious if anyone knows why flaked works better than shredded, I just thought since it would be worked down to a shredded form anyhow, but I will start getting the flakes instead of shredded and instead of using coconut milk and oil in my coffee maybe I’ll see how just adding the coconut butter works.
    But if you have any ideas about the flakes please let me know.

  65. Made some last night but made the mistake of putting it in the fridge overnite. Now its rock hard and have to wait before enjoying LOL

  66. not tried coconut butter…sounds great. when I was living in the ColoradoRockies(breathtaking sights & smells)I used to get Kellapo(spelling? not sure if correct) Brand coconut oil…the flavor was amazingly AWESOME.. Ipurchased it @ Kroger/Kingsooper/,Cimlaarqket stores @ a good price(20.00

  67. Kellapo Brand coconut oil is amazingly AWESOME. I used to buy it @ Kroger/Kingsooper/Citymarket stores when I lived in the Colorado Rockies. Not sure where else it is available. If you love a flavorful oil, look no further, I would eat it by the spoonful; when cooking w/ it the flavor was fabulous. A 28 oz. jar was $20.

  68. I have been using coconut oil for almost everything since its very healthy. Gonna give this a go.

  69. I made it using a main jar in my cheap blender. Worked great!
    Day 3 on whole 30 I added it with season all (homemade no sugar) and almond butter to roasted butternut squash. O.m.g. Wonderful!

  70. All nuts to nut butter go much faster and come out smoother if you freeze them first and blend or process frozen. Seems to make them break down easier maybe because cold saturate fat a bit “brittle”? Works anyway. Give it a try next time.

  71. I found this site after I spent all morning opening a fresh coconut. What if I dried the mush I made and blended it again? Would it make butter then?

  72. Thank you!!! You are the first place I found that actually listed the TYPE of coconut to be used. I live in a place where many things aren’t available – telling me that I need DRIED coconut is exactly what I needed to know but nobody else says. This may be a “big” capital city – but sometimes we have the same supply issues as the far. far. north.

  73. Thanks so much for these tips and tutorial. Not long ago I wanted to try a new-to-me recipe that called for a tablespoon of coconut butter, which I didn’t have on hand. Thankfully, your page popped up in a search and in ten minutes I had a cup of coconut butter. We like it! I shared my experience on my blog yesterday and credited you for the how-to.

  74. Everything I can find on the net says that dried coconut IS desiccated. So this article says use dried, NOT desiccated. Help!!!!!

  75. Is it ok if it gets boiled?
    I’m using the Braun Multiquick food processor attachment to make it for the first time. It has a sensory built in to warn me when the machine needs to cool down, so even though the machine was getting very warm, I didn’t stop.
    But I just stopped and removed the lid and steam came out! When I looked in, it had gotten to the grainy liquid stage and was actually BUBBLING from the heat.
    Will this affect the nutrients? Can I still store it at room temperature or do I need to refrigerate it now?
    Does this really change anything about the end result?
    How can I avoid this in the future? I guess just take a whole bunch of breaks?
    Sorry for all the questions. I’m kind of new to keto, paleo, and healing my leaky gut with food.
    Thank you in advance 🙂